Entradas

Alfajores de maicena

Imagen
  Rewiew: Cornstarch alfajores have the grace that the dough falls apart much more than those made from wheat flour. It really leaves you with this feeling that they are melting in your mouth. A recipe for : Alfajores de maicena Servirngs :24  Prep time : 45 minutos  Cook time : 15 minutos  Ingredients: -225gr of un prepared flour  -225gr of curnstarch -200gr of butter  -6 tablespoon of baking podwder -Powdered sugar Directions  1. Firts mir together they flour , cornstarch , baking powder, and dices butter until a uniform dough , a ball, forms. 2. Then, this dough test for half an hour in the refrigerator. 3. Next throw a little flour on the support where we will put the dough and stretch it with a rolling pin. Whit the mold of cutter of your choise that you have at home. 4. After that, on an oven suppert , place the cornstarch molds. Bake the alfajores for approximately 15 minutes at 250 degrees celsius. 5. Finally, take them cut of the oven and fill them with manjar blanco in each o
Publicar un comentario
Leer más

Chicha de jora

Imagen
  Review: Chicha de jora or Aqha in Quechua, is a fermented drink native to South America, to be more detailed, spread in Peru, Bolivia and Ecuador. It presents several varieties depending on the region where it is prepared, but the base of its preparation is mainly the Jora, that is; malted corn The elaboration of this drink continues to be traditional today. Ingredients:  1 kl Germinated and ground corn 300 grams of quinoa 200 grams of roasted barley 5 liters of water clove to taste ground cinnamon to taste 200 grams of chancaca (Piloncillo) or brown sugar (Blonde or white) Preparation:  To start, have a pot and proceed to toast the corn of jora and then the barley. For this step it is important that you do not use oil or fat. Then, in another pot, place the jora corn and add water, let it soak for a period of 35 minutes. After this time, change the water and soak it for another 35 minutes. From there, pass it through a strainer and place it in a large pot along with the barley and c
Publicar un comentario
Leer más

Guargueros and Macerado de Damasco

Imagen
  Guarguero Review The Guarguero Dessert is a tribute to the sweetness of life and the authentic flavors that spring from the earth itself. With a base of local ingredients and a touch of creativity, this dessert is a sample of the culinary skill and passion that characterize this community.   Guargüero Mass • 7 egg yolks • 2 cups of unprepared flour • 50 grams of unsalted margarine • 50 ml of pisco • 2 tablespoons of water • 1/8 teaspoon of salt (2 gr) • 2 teaspoons of baking powder • 1 liter of vegetable oil • Powdered sugar to taste For the Manjar blanco filling: • 1 can of condensed milk • 1 can of evaporated milk • 1 cinnamon stick • 3 cloves •1 Teaspoon vanilla extract Preparation • Close the flour together with the baking powder about three times and reserve in a bowl. • Place the egg yolks in the glass bowl and beat until creamy, add the margarine and beat for another couple of minutes until well blended. • Remove the mixer, add the
Publicar un comentario
Leer más

Moqueguano de Camarón 🍤

Imagen
  Moqueguano de Camarón This dish known as chupe de camarones, is a shrimp-based stew which is extracted from the Moquegua river or the tambo river in omate. They have a great variety of ingredients in which the pauco leaf stands out, it also has shrimp, corn, garlic, rocoto, fish, onion, mint, chili oanca, garlic, milk and others. , today , is known as a Peruvian plati guttmel . which we accompany with menbrillo juice, it is a simple drink that boils the menbrillo, cloves and cinnamon, it is a fruit that is also exported in moquegua. Recipe Ingredients: 2 kg. shrimp 100 grams of ground chili pepper. 2 tablespoons of ground yellow chili. 200 grams of beans. 1 kg. of broad bean 1 kg. of potato. 200 grams of roasted and ground peanuts. 1 pinch of pepper. 1 pinch of cumin. 1/2 cochayuyo bread. Preparation: Soak the cochayuyo in a bowl with water. In a separate pot put garlic, pepper, ground yellow chili, cumin and diced onion. When the dressing is cooked, add the broth and at that moment,
Publicar un comentario
Leer más

Recipe for "Niditos de Amor"

Imagen
  "Niditos de Amor" Review for "Niditos de Amor": It is a traditional sweet Moquegua that us four, cornstarch an egg yolk as a base. A hole is made un the center an then a sweet strawberry jam is added. They are hignly sought after by tourist and local people justo for their inconparable sweet flavor that could pix your day.  Just like this one, Moquegua offers us many delicacies that de soul try, all Made whith love, dedication and pride. Recipe for "Niditos de Amor": Ingredients: - 2 cups of unprepared flour - 1 cup cornstarch - 2 eggs yolk - 1 pincha of salt - 4 tablets poons of powdered sugar Directions: 1. First, add the sugar to the gifted flour with the salt, add the margarine, cornstarch an the eggs yolks. 2. Then, knead until conbined, rest 10 minutos, stretch the Dough whith a roller ti a thickness of 5mn, cut in to circules. 3. Next, then whit a smaller cutter cut the center forming a small ring. 4. Afther tath, Bake at 180°c for 25 minutes. 5.
Publicar un comentario
Leer más

PATASCA

Imagen
RECIPE OF THE PATASCA INGREDIENTS : 1/2 k. Chopped beef tripe  1/2 chopped beef leg 1/2 k. Of lamb meat 1/2 k. Of carn mote 1tablespoon garlic   Saltand oil 2 tablespoon of ground chili pepper 2 tablespoons chopped parsley  2 sprigs of mint 1/4 onion, diced DIRECTIONS: Firts Boil the tripe, the beef leg, lamb meat together with the nickname, with the mint branches, in abundant water (4 or 5 liters of water) and over medium heat (approximately 1 hour) Then, While the mondongo and the other ingredients are cooking, make a dressing with the onion, garlic and panca pepper. Next Once the meats are cooked, add the dressing, parsley and chopped mint to the preparation. Add salt to taste and serve hot. Finally It is accompanied with Chinese onion, minced mint, lemon and rocoto chili. REVIEW Patasca typical dish originally from Moquegua located in southern Perú, this dish bears the delicius mote, accompanied by mondongo, potato lamb meal, white chuño and beef bone br
Publicar un comentario
Leer más